Satisfy your takeaway craving with air-fryer zucchini chips, a tasty and healthier take on hot chips.
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Preheat air fryer to 200°C. (Or, preheat oven to 200°C and line 2 baking trays with baking paper.) Cut zucchini into wedges and pat dry with paper towel. Combine almond meal, garlic powder, onion powder and dried parsley in a bowl.
Whisk the egg in a shallow bowl. Dip zucchini in egg, draining off excess. Toss in the almond meal mixture to coat.
Arrange half the zucchini chips in a single layer in an air fryer basket. Spray with olive oil spray. Cook at 200°C, turning halfway through cooking, for 15-20 mins or until golden and crisp. Transfer to a serving platter. Repeat with remaining chips. (Or, bake in the oven for 15-20 mins or until golden and crisp.)
Meanwhile, combine the yoghurt and lemon juice in a small serving bowl. Sprinkle with lemon zest.
Sprinkle the zucchini chips with the parsley leaves. Serve immediately with the yoghurt mixture and lemon wedges.